High Fructose Corn Syrup Free Gluten Free Caprese Pasta Salad
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Learn more →Ingredients
6 servings
- 12 oz gluten free pasta (rotini or penne)
- 1 tbsp kosher salt
- 2 cups cherry tomatoes, halved
- 8 oz fresh mozzarella, cut into ½-inch cubes
- ½ cup fresh basil leaves, torn
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp dijon mustard
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
For serving
- flaky sea salt, to taste (optional)
- balsamic glaze, for drizzling (optional)
Instructions
- 1
Bring a large pot of water to a boil and add 1 tbsp kosher salt. Cook the gluten free pasta according to package directions until tender with no chalky center, about 8–10 minutes. Drain in a colander and rinse under cold running water until the pasta is completely cool, then shake off excess water.
- 2
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic powder, 1/2 tsp kosher salt, and black pepper until the dressing is smooth and emulsified.
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